Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. —Brenda Gleason, Hartland, Wisconsin
Ingredients
- 2 medium sweet potatoes (about 1 pound), peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- dressing:
- 2 tablespoons seasoned rice vinegar
- 4 teaspoons olive oil
- 1 tablespoon minced fresh gingerroot
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- salad:
- 4 cups spring mix salad greens
- 1/4 cup crumbled feta cheese
Directions
- In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast at 425° until tender, 20-25 minutes, stirring once.
- In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.
